Raspberry Jam Sandwich Cookies
Delightful cookies combining the tangy sweetness of raspberry jam with tender almond-infused dough.
Ingredients
Dry Ingredients
- 1.5 cups almond flour Gluten-free flour providing a rich, aromatic base.
- 1.5 cups all-purpose flour Versatile flour for a tender yet crunchy texture.
- 1/4 tsp ground cinnamon Adds warmth and sweetness.
- 1/4 tsp ground cloves Provides a hint of earthiness.
- 1/4 tsp kosher salt Enhances flavors.
Wet Ingredients
- 1 large egg Provides moisture and richness.
- 2 tsp pure vanilla extract Enhances overall sweetness.
- 1/2 cup butter Softened for optimal texture.
- 1/2 cup granulated sugar Caramelizes for crunch.
- 1/2 cup raspberry jam Luscious layer for sweetness.
- 2 Tbsp powdered sugar For garnish.
Instructions
Preparation
- In a medium bowl, whisk together almond flour, all-purpose flour, ground cinnamon, ground cloves, and kosher salt.
- In a separate small bowl, whisk together the egg and vanilla extract.
- In a large mixing bowl, cream the softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy, about 3 to 5 minutes.
- Combine the egg mixture with the butter-sugar blend gradually, then slowly add the dry ingredients until just mixed.
- Chill the dough by dividing it into disks, rolling each between parchment paper to 1/4 inch thick, refrigerate for 2 hours or freeze for 30 minutes.
Baking
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Cut out cookies using a 2-inch round cookie cutter, placing them on the baking sheets with space in between.
- Bake the cookies for 7 to 9 minutes until lightly golden around the edges.
- Remove from the oven and cool completely on the sheets.
Assembly
- Soften the raspberry jam and spread a generous layer on the bottom of one cookie, then place another cookie on top.
- Dust with powdered sugar before serving.
Notes
Ensure butter is softened, chill the dough properly to prevent spreading, and use a pastry cutter for even shapes.